First Time CBB Pastrami

Discussion in 'Beef' started by briggy, Sep 27, 2015.

  1. briggy

    briggy Smoking Fanatic

    Found these 2 in the deep freeze from a previous sale.  Time to try pastrami!


    Soaked for 6 hours changing the water every 2 hours:


    Simple rub of EVOO, pickling spices, old bay, and CBB:


    Wrapped and into the reefer overnight.  Here they are coming to temp while I prep the WSM:


    I usually use Royal Oak Hardwood Lump, but picked this up at an online auction for 50% off.  Giving it a shot.  I will say it was a slow chimney startup even with a side burner:


    This little guy is just waiting patiently:


    Given that I intend to thinly slice on the Bizerba, I was planning on  pulling around 185.  Let me know if anyone has any thoughts.  Also, I've read about some finishing in a steamer, any thoughts on that?

    WSM coasting at 240, been  on about an hour.

    More to come!
     
  2. briggy

    briggy Smoking Fanatic

    Here are a few chicken thighs that I threw on the top rack, decided to fill up the WSM a little more.  Not sure what I'll be doing with these yet.


    The smallest CBB is sitting at 145 with the WSM at 252 3 hours in.
     
  3. briggy

    briggy Smoking Fanatic

    Well, almost 8 hours in and we're at 185.   Just moved to the steamer, house is smelling great!

     
  4. briggy

    briggy Smoking Fanatic

    First CBB sliced up with smoked swiss from this Spring:


    Toasted rye, kraut, and homemade thousand island:


    Thanks for looking, everything turned out great!
     
    driedstick and bearcarver like this.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Awesome, Briggy!![​IMG]

    That Sammy looks Perfect !![​IMG]--------------------[​IMG]

    Mighty Tasty!![​IMG][​IMG]

    Nice Job![​IMG]

    Bear
     
  6. xray

    xray Smoking Fanatic

    That Reuben looks out of this world!! I would kill for a good Reuben!!
     
  7. briggy

    briggy Smoking Fanatic

    Thanks for the kind words and point Bear!  Looking forward to leftovers!
    Thanks Xray - highly recommend trying it.
     
  8. okie362

    okie362 Smoking Fanatic

    I'd put my lips on it for sure!!!
     
  9. xray

    xray Smoking Fanatic

    It's one of my plans! I'm going to have a lot of free time due to surgery...gotta keep busy!
     
  10. briggy

    briggy Smoking Fanatic

    Thanks Okie!
     
  11. briggy

    briggy Smoking Fanatic

    I hope all goes well.   Silver lining - more time around the smoker [​IMG]
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]  NICE JOB!!! 

    That plated shot is killer

    A full smoker is a happy smoker

    DS
     
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Holy hell! That looks terrific. I have to thaw my last corned beef from the st patty's sales and make some pastrami. Or maybe start from scratch with a packer!
     
  14. briggy

    briggy Smoking Fanatic

    Thanks DS!
     
  15. briggy

    briggy Smoking Fanatic

    Thanks Work!  How about both!  [​IMG]
     

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